Baby Bok Choy with Shrimp

Baby Bok Choy with Shrimp

When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness—you want to just barely cook them, and with the most basic ingredients.

That was exactly what I did with thesebaby bok choy. Some chopped garlic, some baby shrimp, and a pinch of salt are what you need to make this Baby Bok Choy with Shrimp. Humble in its presentation, this baby bok choy recipe pairs well with any Chinese dishes and it’s healthy and delicious!

In “Simple Chinese Cooking” cookbook by Kylie Kwong, she writes, “I want to spread the word about the sheer intelligence, refinement and beauty of Chinese cuisine, which is a most sophisticated yet simple, healthy, life-giving cooking style to learn.” In a similar manner—albeit on a much smaller scale—I hope you enjoy reading and learning about Chinese recipes on Rasa Malaysia.

Hey Bee!I am glad you like the book! Can’t wait for you to share some of the recipes on your blog!! This dish is really simple and healthy I reckon. Sometimes, I just think that Chinese/Asian food is so quick and easy to prepare and that I am lucky to be able to enjoy it in minutes!

Thank you for the perfect recipe for a beginner to Asian cooking! Love baby bok choi, picked some up at the local Asian market, and found this tasty treat. Very simple, quite yummy, and it gives me the satisfaction that I did this myself! ( I think that knowledge makes it taste even better.) Can’t wait to try another one of these recipes soon. Thanks again!

I was searching for some recipes with Chinese Bok Choy so that I could adapt it to Indian Cooking. One thing I noticed everywhere was the use of garlic and the short cooking time. However, I made a Stir Fry (Thoran) and cooked the Bok Choy for around 10 minutes. I felt the stem tasted bitter when I cooked it for 2-3 minutes and so I stir fried it some more time until it was tender and then it tasted more like Cabbage.